Photography by Jim Bathie |Recipe Development by Ola Agbodza and Kathleen Kanen | Food Styling by Katie Moon Dickerson | Styling by Haley Bowen
Since abstaining from eating meat is custom during the Lenten season, this humble dish is often served.
Creole Blistered Tomato and Eggplant
Makes about 8 servings
Ingredients
- 1 (1½-pound) eggplant, cut into 1-inch pieces
- 6 tablespoons olive oil, divided
- 2¼ teaspoons Creole seasoning, divided
- 1 teaspoon kosher salt, divided
- 2 yellow onions (1 pound), cut into ¼-inch-thick slices
- 12 ounces cherry tomatoes
- 3 cloves garlic, minced
- 1 pound mezze penne rigate pasta, cooked according to package directions
- Mustard Dressing (recipe follows)
- ¼ cup chopped fresh basil
- ½ cup freshly shaved Parmesan cheese
- 1 tablespoon capers
- Garnish: fresh basil leaves
Instructions
- Preheat oven to 425°.
- On a large rimmed baking sheet, toss together eggplant, 3 tablespoons oil, 1½ teaspoons Creole seasoning, and ½ teaspoon salt.
- Bake until browned and tender, about 20 minutes, gently turning twice with a spatula.
- In a 12-inch enamel-coated cast-iron skillet or braiser, heat 2 tablespoons oil over medium-high heat. Add onion and ¼ teaspoon salt; cook, stirring occasionally, until onion begins to brown around edges, 6 to 8 minutes. Cover, reduce heat to medium-low, and cook, stirring occasionally, until golden brown and tender, 20 to 25 minutes; add 2 tablespoons water occasionally to keep onions from sticking to skillet if necessary. Stir in ½ teaspoon Creole seasoning. Remove from skillet.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Add tomatoes and remaining ¼ teaspoon salt. Cook, turning occasionally, until blistered, about 8 minutes. Add garlic, and gently press tomatoes with a spatula to release juices. Stir in remaining ¼ teaspoon Creole seasoning.
- In a large bowl, toss together warm pasta and half of Mustard Dressing. Spoon onto a large platter. Top with eggplant, onion, tomatoes, and basil; drizzle with remaining dressing. Top with cheese and capers. Garnish with basil leaves, if desired.
Mustard Dressing
Makes about ⅔ cup
Ingredients
- ⅓ cup olive oil
- 3 tablespoons Creole mustard
- 3 tablespoons red wine vinegar
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon Creole seasoning
Instructions
- In a jar, place all ingredients; cover and shake well until combined.
